Heat half the oil in a large skillet. Add the sliced onions. Set skillet over medium heat until they begin to brown. Add sausage to pan; remove from casings if necessary, along with mushrooms.

Optional: Heat broth in a separate pot; hold over low heat.

While this cooks, pour remaining oil in a large pan with dry risotto. Cook and stir for five minutes or until slightly toasted and transparent. 

Stir wine into risotto.

As soon as the wine is absorbed, add about one cup of broth. As the broth is absorbed, continue to add more broth in increments of about 1 cup at a time, allowing each addition of broth to absorb before adding more. (No need to measure this!)

Once all of the broth has been incorporated, stir in the heavy cream, parmesan, and spinach, along with the sausage and mushroom mixture. Top with grated parmesan and fresh spinach shreds if desired.